gapch1026 Recipe Reviews (Pg. 3) - Allrecipes.com (10186321)

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Fried Broccoli

Reviewed: Jul. 15, 2010
This is the first time I've used frying as a preparation for broccoli...not only a really quick and easy way but a delicious one too. I like broccoli with a little crunch left in it, so this was perfect. The red pepper added the right amount of heat. I used fresh broccoli and added a little garlic powder.
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Garbage Fried Potatoes

Reviewed: Jul. 12, 2010
A great idea to add more "junk" to fried potatoes, but other than that this was what the description says - basic fried potatoes. I did think that the dish needed some sort of seasoning other than just salt and pepper. I added chopped zucchini to the mix and basil. (Dried added to the skillet and fresh on top as a garnish.)
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Maria's Pepper Steak

Reviewed: Jul. 8, 2010
Definitely delicious and definitely a make-again for me. I used the exact proportions of the sauce ingredients, but only about 1 lb meat that I marinated overnight. Also didn't use bell pepper although this is a pepper steak recipe - but if it is a "5" without pepper, it would certainly be a "5" with pepper. I used sweet onion, mushrooms, and zucchini which just shows how versatile this recipe is for using whatever veggies you have. The only suggestion I would make is that if you are going to serve this over rice, I think the sauce would benefit from a bit of thickening.
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Fried Cabbage I

Reviewed: Jul. 7, 2010
I made no changes to this recipe except I used coleslaw mix for out-of-the-bag convenience. I thought it was a perfect side dish for BBQ pork sandwiches, and a quick way to serve both fruit and veggies.
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1 user found this review helpful
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Mustard Dill Dressing

Reviewed: Jun. 28, 2010
Tasty dressing for a leaf lettuce salad with garden fresh cucumber and tomato. I added a small amount of honey to the dressing and used fresh dill from my herb garden, lots of it. Forgot to add the milk - without it the dressing was a little too sharp with strong vinegar taste, but I'm not rating the recipe lower since that was my fault.
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Fresh Peach Sauce

Reviewed: Jun. 27, 2010
This was great as a topping for vanilla bean ice cream! The only thing about the recipe I changed was that I used lemon juice instead of almond extract.
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9 users found this review helpful
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Orange Beef-Style Tofu Stir-Fry

Reviewed: Jun. 27, 2010
Wow. I had never prepared tofu coated in cornstarch so this was a real treat. Very meat-like texture (I did use tofu that had been frozen so perhaps that even added more). "Yes!" to doubling the sauce- I used snap peas and threw in some peanuts for extra flair.
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Bow Tie Pasta with Sausage and Sweet Peppers

Reviewed: Jun. 23, 2010
An excellent meal! I would suggest adding broccoli for a little "green" power and because it's what I had, I used a package of low-sodium breakfast link sausage that I cut in small pieces. Thought that this would need more seasoning but it was yummy as is.
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Vegetable Cashew Saute

Reviewed: Jun. 22, 2010
I love cashews and they were delicious with the veggies and sauce. What I changed in this recipe was that I sauteed onion, red pepper and broccoli in olive oil, only used the sesame oil in the sauce. Also added a sliced leftover chicken breast that had been flavored with balsamic vinegar. Will keep this recipe!
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Spicy Lemon Pork Saute

Reviewed: Jun. 20, 2010
Needed to use a hand-breaded pork loin but didn't want a sandwich - thought this was a delicious way to prepare the moist, fork-tender meat.
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Chicken and Peppers with Balsamic Vinegar

Reviewed: Jun. 18, 2010
I made this with frozen chicken breasts so added a few tablespoons of chicken broth to help them thaw/cook faster. Very tasty served over couscous. Will make again.
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Homemade Hash Browns

Reviewed: Jun. 12, 2010
Always wondered why my hash browns were never quite the same texture as hash browns from a restaurant. Now I know parboiling is the secret! Thanks.
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Wilted Lettuce Salad

Reviewed: Jun. 7, 2010
During the summer, I make a lot of main dish salads. German Potato Salad has always been a favorite of mine, so of course I loved the wilted lettuce with the sweet/sour bacon dressing. I didn't use ALL of the bacon grease, and I upped the sugar. Also added broccoli florets and dried cranberries. (I sauteed the broccoli and the green onions in the dressing briefly to soften them a bit and add to the broccoli's bright green color.)
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Queso Dip

Reviewed: Jun. 5, 2010
It's great to find recipes that don't use processed foods and do use simple ingredients that are usually on hand - I made this following the recipe directions except I added lots more salsa and some leftover seasoned taco meat at the end. I used it to make a good taco salad with iceberg lettuce, more salsa, corn chips, and cilantro.
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G's Flank Steak Marinade

Reviewed: Jun. 3, 2010
I used this as a marinade for rib eye steak and it was truly delicious...maybe just a bit salty so I'll cut back on the soy sauce a little next time. I'm planning on using the leftovers as steak strips for a mixed greens/tomato salad.
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Marinated Cherry Tomato Salad

Reviewed: May 19, 2010
This is not only a delicious way to use tomatoes, but also a good way to make use of fresh herbs from the garden. I used fresh parsley and also fresh dill. Served the tomatoes and extra dressing over a bed of leaf lettuce.
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Teriyaki Marinade II

Reviewed: May 19, 2010
Perhaps I accidentally used more Worcestershire sauce than called for, because I thought its taste was way too pronounced to call this marinade "Teriyaki". If I make this again, I want to try using only half the W. sauce, if at all. Boiling the remaining marinade and reducing it slightly made a nice mop sauce to brush on the chicken while grilling.
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Lemon Cilantro Chicken

Reviewed: May 16, 2010
Took the advice of two reviewers and 1) prepared this on the stovetop and 2) sprinkled Old Bay seasoning on the whole chicken breast prior to browning in a combo of butter and olive oil. I boiled new red potatoes and added them to the skillet to absorb the flavors of the lemon juice and cilantro.
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Peanut Butter Ice Cream Topping

Reviewed: May 15, 2010
The proportions were right on for my taste...and the texture was velvety smooth after a good whisking at the end of cooking.
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1 user found this review helpful
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BLT Salad

Reviewed: May 15, 2010
A nice idea for getting the same taste as a classic BLT. The way I made the bread croutons was that I toasted the bread cubes in the skillet after I cooked and drained the bacon. Also added some milk to the dressing to make a better (I thought) salad dressing consistency.
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